12 Days of Christmas Cookies: Lazy Samoas (Vegan)

Posted by Nichole Leigh
Day 6 of the Veggie Horizons 12 Days of Christmas Cookies Special is a Vegan cookie day! Now, I have this friend who: 1.) leans toward Veganism, 2.)is allergic to nuts, and 3.) doesn't like soft cookies (unlike yours truly) so finding a cookie that she can eat (and love) is a bit of a challenge.
But never fear, with the help of a new vegan cookie cookbook, Vegan Cookies Invade Your Cookie Jar (the cookie slinging sister to my prized and oft used Vegan Cupcakes Take Over the World), I think I may have found something that fits the bill.

Lazy Samoas

These cookies are true to their name, and are rather easy to make. They're probably easier if you stock some of the basic vegan cooking items. If you're having trouble finding some of the ingredients, check your local health food store, as they're all fairly common (we're talking soy milk here, not fresh black truffles). Serve to your vegan and omnivorous friends alike! There are also many online vegan supplier like Cosmo's Vegan Shoppe that could be useful for locating more difficult to find items. 

Ingredients

2 cups grated, unsweetened coconut

1/3 cup unrefined coconut oil (like EfaGold Coconut Oil - available on Amazon, and at most health food stores)

3/4 cup firmly packed brown sugar

1/3 cup soy milk

1 tablespoon ground flax seed meal (like Bob's Red Mill - available on Amazon, and at most health food stores)

1 1/2 teaspoons pure vanilla extract

1 cup all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

For the Chocolate Drizzle:

1 cup vegan chocolate chips (like Tropical Source Chocolate Chips - available on Amazon, and at most health food stores)

2 tablespoons unrefined coconut oil

Directions

1. Preheat oven to 350F. Line two baking sheets with parchment paper.

2. Pour the grated coconut into a large heavy skillet and toast over medium-low heat. Stir occasionally and toast coconut to a light golden brown, about 8 to 10 minutes. Watch carefully to avoid burning. Promptly remove the coconut from the heat and stir it occasionally as it cools. If the coconut continues to turn overly brown promptly pour the skillet into a large dish and spread around to help hasten cooling and stop cooking.

3. In a large mixing bowl, combine the coconut oil, brown sugar, non-dairy milk, flax seed meal, and vanilla until well blended and smooth.

4. Sift in all-purpose flour, baking soda, and salt and mix to form a thick batter. Fold in the toasted coconut.

5. Scoop about 1 tablespoon of dough 2 inches apart onto the baking sheets.  Flatten each cooking a bit, and use your fingertip to work a small hole into each center. Bake for 8 minutes, until the edges of the cookies are golden.

6. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Transfer the cooled cookies onto waxed paper, then place them onto a cutting board or other firm surface that can be easily slid onto a refrigerator shelf.

7. While the cookies are cooling, melt chocolate chips in a microwave or double boiler, then stir the coconut oil into the melted chocolate. Allow the chocolate to cool for 5 minutes to thicken slightly. Dip cookie bottoms into the chocolate and return them to the waxed paper. Now drizzle the remaining chocolate over the cookies, either by dipping a fork into the melted chocolate or by pouring the chocolate into a pastry bag fitted with a very small round tip. Chill the cookies for at least 30 minutes to completely firm up the chocolate. 

8. Store the cookies in a cool place.